Description
This Chocolate Crepe Roll Cake is a decadent and elegant dessert featuring layers of delicate cocoa-infused crêpes filled with a fluffy cream cheese and whipped cream mixture. The cake is finished with a luscious dark chocolate ganache studded with toasted walnuts, creating a perfect balance of rich chocolate flavor and creamy texture. Ideal for special occasions or an impressive homemade treat, this recipe combines traditional crêpe-making techniques with a stunning rolled presentation.
Ingredients
Scale
For the Crêpes:
- 375 g all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 3 eggs
- 8 tbsp granulated sugar
- 1½ tsp salt
- 900 ml milk
- 60 g unsalted butter, melted and cooled to room temperature, plus more for cooking
For the Filling:
- 300 g cream cheese
- 300 g whipping cream, cold from the fridge
- 100 g icing sugar (powdered sugar)
- Seeds from one vanilla pod or 1 tbsp vanilla paste or 1 tsp vanilla extract
For the Chocolate Ganache:
- 80 g dark chocolate (60-70% cacao)
- 80 g whipping cream
- 40 g granulated sugar
- 20 g cold unsalted butter, cut into cubes
- 60 g toasted walnuts, chopped
Instructions
- Prepare the crêpe batter: In a large bowl, mix all dry ingredients (flour, cocoa powder, sugar, salt) and create a well in the center. Add eggs and milk gradually to the center and whisk carefully, incorporating the dry ingredients little by little to avoid lumps. Alternatively, use a blender for a smooth batter.
- Strain and rest the batter: Pass the batter through a sieve or colander to remove lumps. Cover and refrigerate for 30 minutes to allow it to rest.
- Cook the crêpes: Heat a non-stick 25 cm (10 in) pan over medium heat and melt a small amount of butter to coat. Pour about two-thirds of a ladle of batter to one side of the pan, then swirl the pan to spread the batter evenly across the base and up the sides. Cook until edges become crisp and lift easily, then carefully flip using your hands. Repeat to cook all the batter. Let the crêpes cool completely.
- Shape the crêpes: Stack all the cooled crêpes and trim edges with a ruler and knife to create roughly square shapes, which helps in assembly and rolling.
- Prepare the filling: Using an electric mixer, beat the cream cheese with vanilla and icing sugar until creamy and smooth, scraping down the sides frequently. Gradually incorporate the cold whipping cream in small additions, beating continuously until the mixture is fluffy and fully blended. Set aside.
- Assemble the cake – first layer: Lay one crêpe on a flat surface, slightly overlapping if needed to cover the area. Spread a thin layer of the filling evenly over the crêpe with an offset spatula. Roll tightly to form a small roll.
- Build subsequent layers: Place two crêpes side by side, slightly overlapping to avoid a bulky center. Spread filling, then place the previously rolled crêpe at the edge and roll together into a larger roll.
- Continue layering with seam placement: Cut one crêpe in half, place each half at the sides of a whole crêpe, so the seam is offset from the center. Spread filling and roll the existing roll into these layers to strengthen the structure. Alternate seam placement each layer to prevent splitting in the center. Repeat until all crêpes and filling are used, aligning edges carefully to avoid bumps.
- Freeze the roll: Place the assembled roll on a parchment-lined tray suitable for the freezer. Freeze for 1 hour, up to 2 hours, to firm the roll before applying ganache.
- Prepare the ganache: In a small pot, heat the whipping cream and granulated sugar over medium heat until steaming, stirring continuously to dissolve sugar. Remove from heat if it curdles and let cool slightly.
- Melt the chocolate: Gently melt the dark chocolate either in a microwave in 30-second intervals stirring in between or in a bain-marie over low heat, ensuring the bowl doesn’t touch the water.
- Combine cream and chocolate: Pour the hot cream mixture over the melted chocolate. Stir gently in circular motions starting at the center to incorporate fully and achieve a smooth glossy ganache.
- Finish ganache: Add the cold butter cubes and mix until fully melted and incorporated. Fold in toasted chopped walnuts evenly throughout the ganache.
- Glaze the roll: Remove the cake roll from the freezer and place it on a cooling rack over a parchment-lined tray to catch drips. Pour the warm ganache evenly over the roll, coating it completely.
- Chill and serve: Refrigerate the cake overnight to set the ganache and filling. Before serving, trim the edges for a clean presentation and enjoy the trimmed pieces as a delicious treat.
Notes
- Resting the batter improves the texture and prevents tearing of the crêpes.
- Use a non-stick pan and medium heat to avoid burning the crêpes while cooking.
- Cooling crêpes completely before filling prevents the filling from melting.
- Offset spatulas help spread filling evenly and thinly.
- Seam placement is key to prevent the roll from splitting when sliced.
- Freezing the roll before ganache application ensures clean glazing without melting the filling.
- Ganache should be warm but not hot to avoid melting the frozen roll.
- Toast walnuts before chopping to enhance their flavor and texture in the ganache.
Keywords: Chocolate crepe roll cake, cocoa crêpes, chocolate ganache, cream cheese filling, layered dessert, French dessert, roll cake